Honey Cake with Roasted Strawberries
Honey cake with roasted strawberries - Cell protector for dessert!
Healthy, because
Even smarter
Nutritional values
Almonds provide a lot of vitamin E, an important antioxidant. It acts in the body as a radical scavenger and thus supports the health of the cells. The honey slices with roasted strawberries can also score with the immune booster vitamin C.
If you are looking for an alternative to honey, you can use maple syrup. Instead of flaked almonds, sliced hazelnuts also taste good with the honey slices.
(Percentage of daily recommendation)
| Calorie | 146 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 7.2 g | (29 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 116 mg | (3 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 4 eggs
- 2 ¾ ozs honey
- 1 pinch salt
- 6 ozs Whole Grain Spelt Flour
- 2 ¼ ozs ground almonds
- 1 tsp Baking powder
- 2 ¼ ozs slivered almonds
- 22 ozs Strawberries
- 1 Tbsp whole cane sugar
- 1 Tbsp butter
- 2 Tbsps lemon juice
- 25 ozs Whipped cream
- 3 ½ ozs Greek yogurt
- 1 tsp Powdered sugar from Raw cane sugar
Kitchen utensils
Preparation steps
Line baking pan with baking paper. Separate eggs. Whip egg yolks with honey and 1 pinch of salt until creamy. Beat egg whites until stiff. Mix flour with ground almonds and baking powder and fold into the honey cream alternately with the beaten egg whites, adding flaked almonds. Pour the mixture into the pan, spread evenly and bake in a preheated oven at 180 °C /350 ˚F for 35 minutes (test with chopsticks).
Meanwhile, clean, wash and halve the strawberries. Put them in a baking dish, sprinkle with sugar, spread butter in flakes and drizzle with lemon juice. After 20 minutes of baking, put the pan with the strawberries in the oven and bake together with the cake for 15 minutes. Then remove the cake and berries from the oven and let both cool for 15 minutes.
Whip cream until stiff and mix with yogurt. Dust cake with powdered sugar and cut into small cubes. Put 1 blob of cream on each of the honey slices and serve with the strawberries.
